Dressings, Dips and Preserves, Recipes, Salads
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everything bagel fattoush with fava beans

vegan bagel fattoush with fava beans

As a result of our continued¬†eagerness to spend time outside, we grilled our dinner on the deck one night last week, each wrapped in a blanket huddled next to the BBQ. The weather here hasn’t been terribly chilly, but after spending so much time soaking up the sun on vacation I became accustomed to walking around in birks and shorts, no sweaters in sight. I can’t wait to sit on the deck with a cold radler, eat dinner straight off the grill, and relax while the warm sun fades to dusk and my new twinkly patio lights blend in with the starry night.

This recipe came about as an attempt to use up a few things that have been lingering in the fridge a little bit too long. Even though I had used them for a few recipes, I still had leftover turnip, radishes, and half a pomegranate counting down the days til their demise. Rounded out by the sourdough bagels I had stashed in the freezer and the ever abundant mint and lemon balm in our backyard, I pretty much had the makings of a salad. We always have cucumbers around for sandwiches, salads, and hummus dipping, and who doesn’t have some fresh herbs slowly wilting in their fridge?¬†

vegan bagel fattoush with fava beans

vegan bagel fattoush with fava beans

vegan bagel fattoush with fava beans

vegan bagel fattoush with fava beans

vegan bagel fattoush with fava beans

vegan bagel fattoush with fava beans

vegan bagel fattoush with fava beans

vegan bagel fattoush with fava beans

everything bagel fattoush with fava beans (vegetarian, vegan)

serves 4 as a side

1 everything bagel, preferably sourdough
1 teaspoon olive oil
1/2 turnip, sliced very thinly
1 winter radish, sliced very thinly
2 baby cucumbers, sliced thinly
1/2 cup pomegranate seeds
1 cup cooked fava beans
a few handfuls of green lettuce, torn into bite size pieces
roughly torn herbs: parsley (1/4 cup), mint (2 tablespoons), lemon balm (1 tablespoon)
salt
optional: yogurt

dressing:

1 teaspoon sumac, plus more for garnish
1 clove garlic, microplaned
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon pomegranate molasses
1 teaspoon white wine vinegar
1/4 teaspoon salt

Toast the bagel, then tear into 1 inch pieces and drizzle with the teaspoon of olive oil. Add all the dressing ingredients to a small jar with a lid, then shake vigorously to combine. Layer the salad ingredients in a large bowl and toss with the dressing (you may not need all the dressing). A smear of yogurt on each plate when serving would make a welcome addition.

2 Comments

    • Courtney says

      Thanks Melissa! Definitely a helpful meal to fall back on when my motivation is low on a hot summer night!

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